This Raspberry-Mango cake is an absolutely beautiful dessert with vibrant summer colors. It's not a messy cake so it would be perfect to pack up and bring along on a picnic! You'll be surprised by how much you will love the combination of Raspberries and Mangos! —TheGirlyGirlCooks
For the Raspberry-Mango Topping
For the Cake
cold Butter (cut into cubes)
In This Recipe
Preheat the oven to 350 degrees (F) and grease a 9 inch cake pan with butter or cooking spray.
In a small saucepan, melt 3 tbsp of Butter. Once the butter is melted, add in the brown sugar and stir until the brown sugar is smooth and not grainy anymore. Pour this brown sugar/butter into the bottom of the cake pan. Add the diced Mangos and spread them around evenly. In a bowl, combine the 1/2 cup of raspberries with 1 tbsp of sugar and mash them together with a fork. Drizzle the raspberries over and around the Mangos in the cake pan. Then drizzle the lemon juice over both the Mangos and the Raspberries.
In a large mixing bowl or stand mixer, blend the cold butter cubes with the sugar until combined. Add the 3 large eggs one at a time and the vanilla extract. At a slow mixer speed, pour in the milk and add in the flour, baking powder and salt. Continue mixing until the ingredients are completely combined and pour the batter over the Mangos and Raspberries on the bottom of the cake pan.
Bake the cake for 40 minutes or until the cake is golden brown and the center is no longer wet. It might take a couple minutes longer, depending on your oven. After the cake is done, place it on a cooling rack until it is completely cooled. Then invert the cake onto a serving dish or large plate. Enjoy!